Wash the rapini. Cut off the stem tips and discard. Then cut off the whole stem and keep separate from the leaves.

Heat a large cast iron pan and add the tips with a little water. Cover and let steam cook 5 minutes, til half softened. Then add all the leaves plus a splash of water, cover and let steam cook 5 minutes longer. When all the water has gone, sprinkle with garlic and drizzle the whole mess with olive oil, stirring well over medium-high heat. Season with paprika, salt and pepper. Sauté until fully wilted and a little browned here and there. Sprinkle with hemp seeds.

Serves 2-4. Delicious on the side with rice dishes or pastas.

*If rapini is unavailable you can substitute with a bunch of kale. Wash thoroughly to get the grit out, and chop leaves and stems coarsely.

FOR INDIVIDUAL DOSHASVATAS are best off thoroughly cooking the greens and using ghee. PITTAS are fine but don't use too much salt, pepper and paprika. For KAPHAS, reduce oil and salt to a minimum.

I absolutely love ur blog, Fran. I live in Sydney,practice yoga and try to eat as healthy as possible. I am expecting my first bub on Christmas this year and am very excited. After 4 months of non stop nausea and losing 4 kilos ,I am back to eating now. But my body craves only vegetarian and healthy stuff. Your blogs is a blessing!!! Will def keep visiting.

i have trouble digesting tougher stems like those of rapini. i love greens, but whenever i eat them my stool is too soft. the only way i don't have a problem is if i overcook them, but then you lose nutrients. any suggestions? steaming? microwave?